Welcome, food lovers! If you’re looking for a savory, satisfying breakfast that’s both easy to make and packed with flavor, you’re in the right place. These Hearty Sausage, Egg, and Cheddar Breakfast Muffins are a perfect blend of classic breakfast ingredients. They are ideal for busy mornings, weekend brunches, or even as a grab-and-go snack. Let’s dive into this mouthwatering recipe that will become a family favorite in no time!
Introduction
Breakfast is often called the most important meal of the day, and with these Hearty Sausage, Egg, and Cheddar Breakfast Muffins, you’ll start your day on a delicious note. This recipe combines savory breakfast sausage, fluffy eggs, and sharp cheddar cheese into a convenient, handheld muffin that’s great for meal prep or serving a crowd. Not only are these muffins hearty and filling, but they also have a unique twist with the addition of spinach, making them a bit healthier and full of flavor.
I first stumbled upon this recipe during a weekend brunch with friends, and ever since, it’s been a hit in my home. Whether you’re a fan of savory breakfasts or just looking for something new to try, these muffins won’t disappoint.
Ingredients
To prepare this comforting Hearty Sausage, Egg, and Cheddar Breakfast Muffins recipe, you’ll need:
- 6 tablespoons unsalted butter, more for the pan
- 8 ounces raw breakfast sausage, casings removed
- 2 cups all-purpose flour
- 3/4 cup frozen spinach, thawed and drained
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 teaspoon maple syrup
- 1 cup shredded cheddar cheese
- 1 tablespoon finely chopped chives
These ingredients blend together perfectly to create a savory muffin that’s both soft and flavorful. If you need to accommodate dietary restrictions, consider using gluten-free flour or a plant-based sausage substitute. Don’t be afraid to experiment with these modifications to suit your taste.
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How to Make Hearty Sausage, Egg, and Cheddar Breakfast Muffins
Follow these steps to create your own delicious Sausage, Egg, and Cheddar Breakfast Muffins:
- Preheat the oven to 375°F (190°C). Grease a muffin tin generously with butter.
- Cook the sausage: In a medium skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks until fully browned and cooked through. Drain any excess fat, then remove the skillet from heat. Add the thawed spinach to the sausage and stir to combine.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and freshly ground black pepper.
- Cut in the butter: Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until fully incorporated.
- Prepare wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and maple syrup. Pour the wet ingredients into the dry mixture and stir until just combined.
- Combine all ingredients: Fold in the sausage and spinach mixture, shredded cheddar cheese, and chives.
- Bake the muffins: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to finish cooling. Serve warm, and enjoy!
These muffins are incredibly easy to make, and the flavors come together beautifully. Don’t skip the step of thoroughly draining the spinach, as too much moisture can affect the texture of the muffins.
Helpful Tips
Here are a few tips to ensure that your Sausage, Egg, and Cheddar Breakfast Muffins come out perfectly every time:
- Use cold butter: Cutting cold butter into the flour helps create a light, fluffy texture. Avoid letting it soften too much before mixing.
- Don’t overmix the batter: Once you’ve combined the wet and dry ingredients, stir until just incorporated. Overmixing can lead to dense muffins.
- Pre-cook the sausage: Make sure to cook the sausage thoroughly before mixing it into the batter. Raw sausage could affect the cooking time and texture of the muffins.
Cooking Tips
Enhance your Hearty Breakfast Muffins with these additional tips:
- Add more veggies: If you’d like to sneak in more vegetables, finely chopped bell peppers or onions can add both flavor and texture.
- Cheese options: For a different flavor profile, try substituting the cheddar with Monterey Jack or Gruyere cheese.
- Food processor for ease: Use a food processor to quickly chop spinach, sausage, and chives to save time on prep.
These suggestions will help you create muffins that are just the way you like them, with a little customization for extra flavor.
Serving Suggestions
These Hearty Breakfast Muffins pair wonderfully with a variety of side dishes:
- Serve them alongside a fresh fruit salad for a balanced meal.
- A cup of coffee or a glass of orange juice complements the savory flavors.
- For brunch, consider pairing them with a light yogurt parfait or a mimosa.
Their versatility makes them perfect for any meal of the day, and they’re just as tasty on their own as they are part of a larger breakfast spread.
Nutritional Information
Each muffin is rich in protein and provides a good amount of iron and calcium. These Sausage, Egg, and Cheddar Muffins will keep you satisfied throughout the morning without being overly indulgent.
Nutritional Information (per serving)
- Calories: 275 kcal
- Carbohydrates: 18g
- Protein: 9g
- Fat: 19g
- Saturated Fat: 10g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 400mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 500 IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg
These muffins offer a well-rounded nutritional profile with a balance of carbs, proteins, and fats. The added spinach contributes iron and fiber, while the eggs and cheese provide a boost of calcium and vitamin A.
Storage and Leftovers
Refrigerate: To store your muffins, place them in an airtight container and refrigerate for up to 4 days. Make sure they are fully cooled before storing to maintain their texture.
Reheat: You can reheat the muffins in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 5-7 minutes. This will restore their warmth and soften the cheese.
Leftover muffins make a great quick breakfast throughout the week, and they can even be frozen for up to 2 months. Just reheat as needed for a fast and tasty morning meal.
Frequently Asked Questions (FAQs)
- Can I freeze these muffins?
Yes! Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. They’ll last for up to 2 months. - Can I use a different type of sausage?
Absolutely. Turkey sausage or a vegetarian sausage alternative can be substituted with great results. - What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar to achieve the same tangy flavor.
Related Recipes
If you enjoyed these Hearty Sausage, Egg, and Cheddar Muffins, you might want to try some of these other delicious breakfast recipes:
Check out these recipes for more inspiration and tasty ideas to start your day.
Conclusion
Thank you for joining me in making these delicious Hearty Sausage, Egg, and Cheddar Breakfast Muffins! I hope they become a staple in your kitchen as they have in mine. I’d love to hear your thoughts—did you try any variations? Leave a comment below, and let me know how they turned out for you!
Feel free to experiment with this recipe and make it your own. Happy cooking!
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Hearty Sausage, Egg, and Cheddar Breakfast Muffins: A Delicious Start to Your Day
Description
Welcome, food lovers! If you’re looking for a savory, satisfying breakfast that’s both easy to make and packed with flavor, you’re in the right place. These Hearty Sausage, Egg, and Cheddar Breakfast Muffins are a perfect blend of classic breakfast ingredients. They are ideal for busy mornings, weekend brunches, or even as a grab-and-go snack. Let’s dive into this mouthwatering recipe that will become a family favorite in no time!
Ingredients
- 6 tablespoons unsalted butter, more for the pan
- 8 ounces raw breakfast sausage, casings removed
- 2 cups all-purpose flour
- 3/4 cup frozen spinach, thawed and drained
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 teaspoon maple syrup
- 1 cup shredded cheddar cheese
- 1 tablespoon finely chopped chives
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin generously with butter.
- Cook the sausage: In a medium skillet, cook the breakfast sausage over medium-high heat, breaking it up as it cooks until fully browned and cooked through. Drain any excess fat, then remove the skillet from heat. Add the thawed spinach to the sausage and stir to combine.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and freshly ground black pepper.
- Cut in the butter: Cut the butter into chunks and add it to the flour mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until fully incorporated.
- Prepare wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and maple syrup. Pour the wet ingredients into the dry mixture and stir until just combined.
- Combine all ingredients: Fold in the sausage and spinach mixture, shredded cheddar cheese, and chives.
- Bake the muffins: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack to finish cooling. Serve warm, and enjoy!
Notes
- Use cold butter: Cutting cold butter into the flour helps create a light, fluffy texture. Avoid letting it soften too much before mixing.
- Don’t overmix the batter: Once you’ve combined the wet and dry ingredients, stir until just incorporated. Overmixing can lead to dense muffins.
- Pre-cook the sausage: Make sure to cook the sausage thoroughly before mixing it into the batter. Raw sausage could affect the cooking time and texture of the muffins.
